Preparation / Directions:
First, take a heavy aluminum 12-inch skillet and poach the shrimp in the white wine until they turn pink and tender (this should take about 4 minutes over medium-high heat). Then scoop the shrimp from the poaching wine (but save the wine!), separate them into 2 portions, and place each portion in a bowl to cool. At this point, leave half the shrimp whole and shred the other half into small slivers using the cutting blade of your food processor. Next, in the same skillet you used to poach the shrimp, melt the butter and gently sauté the green onions, celery and bell pepper until they soften.
Then pour in the whipping cream and the poaching wine and stir everything together until well blended. Now over high heat, reduce the cream-wine sauce to one-half of its original volume, STIRRING CONSTANTLY. Next, drop the shrimp that you shredded into the skillet and simmer it gently into the sauce for about a minute or two. Then, little by little, start adding (and stirring in!) the cream cheese. And when it's all ell blended, season the mixture with the salt and pepper and remove the skillet from the heat. At this point, toss in the chopped eggs and the black olives and fold them into the mix thoroughly.
Then, taste for salt and pepper once more, stuff the mixture into the pastry shells, top each one with a whole shrimp, sprinkle with parsley and Romano, and bake in a 375F degree oven until bubbly! Hint: Of course, the puffs can be served by themselves as appetizers. But, if you prepare a little buttered shoe-peg corn, a crisp fresh spinach salad, and a bottle of chilled white wine to go with them, you have everything you need for both a family meal as well as an elegant main course for a dinner party.
Recipe from "Frank Davis Cooks Naturally N'Awlins" by Frank Davi